Gluten Free Mock Rye Bread Recipes
GLUTEN FREE MOCK RYE BREAD
Steps:
- Combine flours, baking powder and salt Stir oil into beaten eggs - pour into bowl with flour mixture Add honey or molasses and Marmite to water, stir well Start heave stand mixer with regular beater Pour water mixture into flour Set mixer at medium speed and process 3 minutes or until batter loses gloss and is well blended mix in Caraway seed Pour into prepared loaf pan - cover with foil Let rise in warm place until batter rises even with top of pan. Remove foil Bake in pre-heated oven at 375 degrees for 15 minutes, then make a tent with foil an finish baking for 45 minutes Cool out of pan
GLUTEN FREE DARK " RYE" BREAD
This Gluten Free "Rye" Bread is very versatile and works quite nicely for sandwiches. http://www.elanaspantry.com/dark-rye-bread/
Provided by Elanas Pantry
Categories Breads
Time 35m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
- In a smaller bowl combine eggs, oil, water and agave.
- Stir wet ingredients into dry, then mix in caraway seeds.
- Allow batter to sit for 1-2 minutes to thicken.
- Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
- Bake at 350°F for 30-35 minutes.
- Cool and serve.
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- In the bowl of a stand mixer, whisk together the bread flour, sugar, salt, yeast, and spices/seeds. Using the dough hook, turn the mixer on low and slowly pour in the milk and melted butter. Increase speed to medium high and knead for 5 minutes.
- Remove the dough hook and cover the bowl with plastic wrap. Place the bowl in a warm, draft-free area to proof (rise) for about 2 hours, or until doubled in size.
- Refrigerate for at least 4 hours, but preferably overnight (the longer the dough is chilled, the easier it is to work with). Dough can be left in the refrigerator for up to one week.
- On baking day, remove the dough from the refrigerator and dump onto a heavily flour surface. Knead gently until somewhat smooth. The dough is very sticky and loose, so use a bench scraper to help. Cut it in half with the bench scraper if you want to make two smaller loaves. You can also place half of the dough back in the fridge to bake fresh bread on another day.
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